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As a child, South African chef Nompumelelo Mqwebu would skip home from school, dreaming of the pumpkin pudding waiting for her at her grandmother’s house. Years later, the world class South African chef’s prized pumpkin dessert, inspired by her grandmother’s recipe, is one of the local delicacies featured in her 2017 cookbook, Through the eyes of an African chef. It hints at the beginnings of a new South African food culture that is proudly rooted in tradition, yet infused with creativity and young energy.

A celebration of local cuisine is sorely missing in South Africa. According to data collected by tourism agency Explore Sideways in 2017, South Africa’s food tourism industry has experienced steady growth over the last three years. Yet local cuisine is conspicuously absent. In tourism hotspots like Cape Town you can find representations of food culture from all around the globe, but with the exception of some Cape Malay offerings and one or two township restaurants, nothing quintessentially local. You’re also more likely to find food from Ethiopia or Senegal in cities around the world than South African-themed spots.

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Click link below for article:

https://qz.com/1295068/south-africas-young-chefs-are-trying-to-revive-a-food-culture-decimated-by-apartheid/

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